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How to make Duck breast with couscous salad

Yield = 4
Prep time: 0:10
Cook time: 0:12
Total time: 0:22

Ingredients

  • 4 duck breasts fillets (with skin)
  • 1/3 cup (80ml) cranberry sauce
  • 1 tablespoon honey
  • 1 red onion, thinly sliced
  • 250g couscous
  • 75g dried cranberries* (such as Craisins)
  • 1/2 cup chopped pistachios
  • 2 tablespoons chopped flat-leaf parsley

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Score duck skin with a sharp knife. Heat a non-stick frypan over high heat, then add duck, skin-side down, and cook 5-6 minutes until skin is golden and fat has rendered. Turn over and cook for a further minute. Transfer duck skin-side up to a baking tray, leaving fat in pan.
  • Step 3 Place cranberry sauce and honey in a bowl, microwave on high for 30 seconds. Stir to combine and brush over duck skin. Roast duck for 5 minutes.
  • Step 4 Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the onion and cook over medium heat for 2-3 minutes until softened and light golden.
  • Step 5 Place couscous in a bowl, add enough boiling water to cover, cover with a tea towel and set aside for 3 minutes. Fluff with a fork and stir in onion, cranberries, pistachios and parsley, then season.
  • Step 6 Remove duck from oven, rest for 5 minutes, then slice. To serve, place couscous in bowls and top with duck.